Preheat the oven to 220C/425F degrees.
Place the mozzarella and cream cheese in a bowl. Either zap in the microwave for 30 seconds. Stir and zap for another 30 seconds. If the mixture has not melted then give it another blast in the microwave.
If you don’t have a microwave, place the bowl over a saucepan of boiling water and stir until melted.
Once the cheese has melted, add the egg, garlic powder and almond flour.
Stir until you have a dough mixture.
Cut the dough into 2 balls.
Place one dough ball onto a piece of parchment paper, then lay another piece of parchment paper on top.
Roll out the dough into a small flatbread shape. Remove the top baking paper.
Prick the flatbread with fork holes to stop any rising.
Scatter the chopped garlic and rosemary on top.
Bake for 12-15 minutes until golden.
Remove from the oven and dot pieces of the butter over the flatbreads.
Bake for a further 5 minutes.
Slice into strips and eat immediately.